Mexican Spiced Corn-on-the-Cob

Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Slice the celery widthways as thinly as you can. Put a frying pan over medium heat and add a splash of oil. When the oil is hot, add the chopped shallot and celery. Cook until softened, 5 mins.

Add half the garlic, all the smoked paprika and season with a pinch of salt and some black pepper. Cook for another minute. Add the tomato passata, the water (amount specified in the ingredient list) and the vegetable stock pot. Stir well to dissolve the stock pot. Cook until the sauce has reduced by half, about 10 mins.

Whilst the sauce simmers, drain the black beans in a colander. Rinse under cold water and set aside. Roughly chop the coriander (stalks and all) and zest the lime. Stir the coriander and lime zest into the sour cream. Season with a pinch of salt. Set aside.

Add the black beans to your tomato sauce and cook for another 5 mins. In a small bowl, mix the remaining garlic with a glug of oil and season with a pinch of salt and black pepper. Put the flatbread on another baking tray and spoon over the garlic oil. Pop them on the middle shelf of your oven for 5 mins. When warm, remove from the oven and slice into 2cm wide strips.